Chana Masala Recipe
Welcome to my kitchen! Get ready to embark on a culinary journey through the vibrant streets of India with this mouth-watering Chana Masala recipe. Bursting with aromatic spices and hearty chickpeas, Chana Masala is a classic North Indian dish that will transport your taste buds to a world of bold flavours and rich traditions.
Whether you are a seasoned chef or a kitchen novice, this recipe is your gateway to creating an authentic and unforgettable Indian meal. Chana Masala that's sure to impress your taste buds and anyone lucky enough to share in the experience.
This hearty dish boasts the perfect balance of spices and textures, making it a staple in Indian cuisine. So roll up your sleeves & enjoy cooking!
Ingredients to make Chana Masala:
For the Chickpeas:
2 cups dried chickpeas, soaked overnight and cooked until
tender
2 tablespoons oil
1 large onion, finely chopped
3-4 cloves of minced garlic
1-inch piece of grated ginger
2 large pureed tomatoes
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
Salt to taste
For the Spice Blend:
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1/2 teaspoon black peppercorns
2-3 dried red chilies
Method to make Chana Masala:
For Spice Blend:
· In a
dry skillet, lightly toast the whole coriander seeds, cumin seeds, black peppercorns,
and dried red chilies over medium heat until fragrant. Let them cool, then
grind to a fine powder using a mortar and pestle or a spice grinder. Set aside.
For Chana Masala:
· Heat
oil in a large pan over medium heat. Add cumin seeds and let them splutter. Add
the chopped onions and sauté until they turn golden brown. Stir in the minced
garlic and grated ginger, cook for another minute until fragrant.
· Sprinkle
in the ground coriander, ground cumin, turmeric, and red chili powder. Stir
well to coat the onions and aromatics with the spices. Cook for a couple of
minutes until the oil starts to separate from the mixture.
· Pour
in the tomato puree and cook for about 5-7 minutes, or until the mixture
thickens and the oil begins to surface.
· Add
the cooked chickpeas to the pan, stirring to combine with the tomato-spice
mixture. Allow the chickpeas to cook for a few minutes, absorbing the flavours.
· Sprinkle
the prepared spice blend over the chickpeas. Mix well to ensure the spices are
evenly distributed throughout the dish.
· Season
with salt and let the Chana Masala simmer for an additional 10-15 minutes,
allowing the flavours to meld together. If the mixture gets too dry, you can
add a splash of water.
· Once
the Chana Masala reaches a desired consistency, sprinkle in the garam masala
and give it a final stir. Remove from heat. Serve the Chana Masala hot.
· Enjoy
your culinary masterpiece with some steamed rice, warm naan bread, or even by
itself for a truly authentic and satisfying meal!
